Yield: 6 servings
|1||Unbaked 9" pie shell|
|2||No. 2 1/2 cans cling-peach slices|
|1||Tablesp. grated lemon rind|
|2||Tablesp. lemon juice|
|½||Teasp. almond extract|
|Few drops yellow food color (optional)|
|¼ cup||Granulated sugar|
|¼ cup||Soft butter or margarine|
|1 cup||Crushed corn flakes|
Early in day: Start heating oven to 450ø F. Prick pie shell well; bake about 8 min., or until partly baked; remove to wire rack to cool a bit. Reduce oven temperature to 425ø F.
Drain peaches well, reserving 1¼ cups syrup. In saucepan, stir reserved syrup into cornstarch until smooth. Cook, stirring, until clear and thickened. Add peach slices, lemon rind and juice, almond extract, and food color. Pour into partly baked pie shell. On top, with 2 forks or spoons, arrange peach slices to form pin wheel.
To make crumbs, combine sugar, butter, and corn flakes until well mixed and crumbly; arrange around outer edge of pie, placing a few on center top. Bake about 20 min., or until crumbs are tinged with brown. Cool on wire rack.